Cooking advice needed, Baby Back Ribs

when i make them i usually like to have a bit of spice to em. I put a spicy cajun style rub on them and let them sit over night. then into a pan with some liquid smoke lemons, limes, onion, BBQ sauce and brown sugar. I cook them untill they are almost done. when you pull them out with tongs grab on to the first 5 or six ribs and let the others droop down. they should not fall off or break. I let them cool and add a bit more of the rub. when put them on the grill it should be a medium low heat and your bbq of choice should be basted on frequently. the grill is where all the fat should be melted out. the fat makes them tough. get rid of the fat and make em tender. However fat is also flavor, so dont over do it. the bbq should be basted on whatever side is face up after you flip the ribs. this will cook it on slowly and not burn the bbq on.


you know they are done when they start to fall appart when you flip. dont rush it. Grab a cigar and let them do their thing.


thats how I make them. there are as many ways to make ribs as there are cigars.

This recipe if followed correctly makes as close to smoker ribs as one can make. I make Ribs on the smoker and it takes about 6 hours this is the best way to do it. Try the recipe below and see what you think.

http://www.foodnetwork.com/food/recipes ... src=search

Grill

Salt, pepper and garlic powder, then throw them on a nice charcoal grill. Um-m-m. I do use a little Bullseye Hickory smoke sauce on the side, but only a little dip dab on some for taste. Have them once a week during the summer.

Travismaine said:

This recipe if followed correctly makes as close to smoker ribs as one can make. I make Ribs on the smoker and it takes about 6 hours this is the best way to do it. Try the recipe below and see what you think.

http://www.foodnetwork.com/food/recipes ... src=search

Click to expand...

I can recomend this recipe. I still use this as my rub for all of my BBQ, but I add corriander and garlic powder. Tehy come out so good it should be illegal.

3-2-1 method. I usually smoke them this way but you can grill them too.

dry rub for 12hrs in the fridge.

Cook at about 135-140*
3hours bare on the grill
2hours covered - I usually up them in a foil puch with the sauce.
1 more hour uncovered

resauce them in the last 15 min with a close eye to prevent burning the sauce.

phisherman said:

Travismaine said:

This recipe if followed correctly makes as close to smoker ribs as one can make. I make Ribs on the smoker and it takes about 6 hours this is the best way to do it. Try the recipe below and see what you think.

http://www.foodnetwork.com/food/recipes ... src=search

Click to expand...

I can recomend this recipe. I still use this as my rub for all of my BBQ, but I add corriander and garlic powder. Tehy come out so good it should be illegal.

Click to expand...

LOL me to when I watched that show the rub looked like it tasted good I whipped up a few batches using a few different spices. I use Mexican cake cane sugar instead of brown sugar WOW what a difference.

I have also used the same rub for ribs in the smoker IMHO still the best way to cook them. Takes more time and more work but when done all thats left after dinner is clean shinny bones and full bellies.

The smoker is the way to go; you cannot beat it; But I have a confession; I use the good ole Texas Crutch (tin foil) and finish them off in the oven with some beer added to the foil pouch. hey come out so tender and fall right off the bone. It also cuts the time in half. I can smoke them for 2-3 hours and then cook them in the oven for 1-2 hours and be done. I can't wait to do them again soon.

Low & Slow is the key. Don't be in a hurry. Check out some of the BBQ boards online, lots of tips.

This is what good ribs look like after 5 hours on the smoker. Notice the perfect pink " smoke line" on the cut rib. Notice the juicy tender meat. Yummy. When I cook these it is very hard to stop eating them.

Excellent smoke ring there Travis! I cooked a pork shoulder earlier this week that turned out great but I didn't get any pictures. I do however have a picture of the first Brisket I tried a couple weeks ago.

I basically followed the suggestions HERE as I am using a ceramic cooker. Not a Big Green Egg but a similar product.

Best,

Ed that brisket looks good. It is a little dark though you have to be more vigilant with the temp. Now that you have your set up you have to learn how it cooks then your golden. I have a 1/2 gallon pump up sprayer with water to give to coals a little squirt on the mist setting to coll them down a bit. I also keep a second sprayer with apple juice to spray the meat with to keep the surface moist.

That was my first low temp cook and I got distracted (doing forum stuff actually ) and when I asked my son to check the temp (before I got a remote thermometer) it had gone up to 350, Yikes! I actually had to take it off for awhile and shut down my vents while I waited for the temp to come back down.

I wish I got pictures of my last two Pork butts. They turned out perfect.

Dont worry you get the hang of how much charcoal to use so the temp will never get far to high. You are one of us now. Its all about the meat.

T_Nugent said:

That's it, time to pull out the smoker. It's never even been used. Guess I need to read up on that recipe a bit more.

Trent

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It sure is. Be careful though once you start eating this good you wont want anything less.